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Easy Crab Cake Recipe

I took all the riches of the world and packaged them in to a tight little crunchy surprise present. I then slapped them with the label crab cake and served them to the newly appointed crab taste tester fairies (aka Ceadrus’s friends).

And wouldn’t you know it…those pesky tester fairies loved them.

“How did you get all that decadence into those crab cakes?” Is what I wished one of the tester fairies would ask so I could reply…

Eggs and cheese translates into decadence in three different languages. But why stop there, you can never have too much of a good thing… so in jumped the Jumbo lumb blue crab meat
with gusto.

This is a velvety-smooth melt in your mouth and all over your hands kind of luxury we should all indulge in often. It’s like a cheesy crab dip with a lot of crab hunks and a crunchy coating shaped like a crab cake.

Don’t let the simplicity of the crab cakes fool you. Let me remind you that peanut butter and jelly sandwiches is the world’s easiest sandwich and we all know how popular they became. That is the only similarity between P and J sandwiches and these crab cakes however.

*You absolutely must use panko bread crumbs for the coating. Panko crumbs make the crab cakes crispy. The results will not be the same with anything else. Strain them on brown paper bags for an even crispier cake.

Ingredients:

2 cups of Jumbo lumb blue crab meat, claw and leg meat work great as well

3 oz. 1/2 a package of softened cream cheese

1 egg, beaten

1/2 cup of shredded parmesean cheese

2 garlic cloves minced

3/4 cup of peas, thawed

2 cups of Panko bread crumbs

vegtable oil for frying

salt and pepper to taste

Method to the Rad-ness:

In a medium bowl mix the cream cheese, parmesan, garlic and egg together. Season with salt and pepper. Lightly fold in the peas first, then fold in the crab, keeping the crab meat chunks intact.

Divide into eight portions and make into patties.

In a medium skillet add about an inch of oil to the bottom and heat the oil on medium to medium-high heat. When the oil is hot, add four crab cakes to the skillet. Let fry for 2 1/2 to 3 minutes each side. Then place the crab cakes on brown paper bags to strain.

Eggs and cheese translates into decadence in three different languages. But why stop there, you can never have too much of a good thing so in jumped the chunks of crab with gusto.

: Tanis

: Entree

: 4

Ingredients

2 cups of chunky crab meat, claw and leg work great

3 oz. ½ a package of softened cream cheese

1 egg, beaten

½ cup of shredded parmesean cheese

2 garlic cloves minced

¾ cup of peas, thawed

2 cups of Panko bread crumbs

vegtable oil for frying

salt and pepper to taste

Method to the Rad-ness

In a medium bowl mix the cream cheese, parmesan, garlic and egg together. Season with salt and pepper. Lightly fold in the peas first, then fold in the crab, keeping the crab meat chunks intact.

Divide into eight portions and make into patties.

In a medium skillet add about an inch of oil to the bottom and heat the oil on medium to medium-high heat. When the oil is hot, add four crab cakes to the skillet. Let fry for 2½ to 3 minutes each side. Then place the crab cakes on brown paper bags to strain.